Small Rostis, Secret Recipe, 3 Ingredients!

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“I wanted to make small röstis to serve under meat patties. But so often they tend to fall apart in the pan! So I had a flash of inspiration, and added a stiffly whipped egg white to grated potato. Obviously you can add finely chopped onion, spring onion, garlic, pepper and parsley, or whatever else you wish to this mixture. This is just the basic, simple mixture I came up with, and it worked like a charm: perfect little flattish cakes which had NO chance of falling apart! They puff slightly but sinks again, but your little rösti will NOT fall apart no matter what kind of potato you're using!”

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Top Review by

I hope that Zuri won't mind that I tinkered with her recipe, just a bit! I did plan to make these little rosti cakes, all neat and round, but by the time I had shredded the potatoes and mixed it all up, time was tight, so I fried it all as a large pancake type rosti! I did use the egg white though, and that kept the shape of the rosti "clumps", so I could actually turn larger pieces over, and I also added black pepper to the sea salt, as we love black pepper with fried potatoes. The idea of the egg white is pure genius however, and I am bookmarking this recipe for future breakfast and brunch menu plans, but made into little cakes next time. I have ventured back on to Food.com to make this recipe for Zuri's Cook-a-Thon, in memory of her husband Gideon who died on the 6th January 2014; my heart goes out to to you my dear friend, and I am sending all my love to you, Karen/Tartlette

Top Review by

4

people discussing

I hope that Zuri won't mind that I tinkered with her recipe, just a bit! I did plan to make these little rosti cakes, all neat and round, but by the time I had shredded the potatoes and mixed it all up, time was tight, so I fried it all as a large pancake type rosti! I did use the egg white though, and that kept the shape of the rosti "clumps", so I could actually turn larger pieces over, and I also added black pepper to the sea salt, as we love black pepper with fried potatoes. The idea of the egg white is pure genius however, and I am bookmarking this recipe for future breakfast and brunch menu plans, but made into little cakes next time. I have ventured back on to Food.com to make this recipe for Zuri's Cook-a-Thon, in memory of her husband Gideon who died on the 6th January 2014; my heart goes out to to you my dear friend, and I am sending all my love to you, Karen/Tartlette